I love baking these cookies with my little one, it's so easy to make and the best part it's delicious and kids approve.
Makes about 24 cookies
2 1/4 cups (280g) flour
1 tsp baking soda
2 tsp cornstarch
3/4 cup (170g) salted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 tsp vanilla extract
1 1/4 cups (180-200g) semisweet chocolate chunks (55-70% cocoa)
Direction:
Chop the chocolate in chunks and melt the batter to allow it to cool.
In a medium-sized bowl, whisk together the flour, baking soda, and cornstarch. Set aside.
In a large bowl, mix the cooldown melted butter with the brown sugar and white sugar.
Then, slowly add eggs one at a time and then add vanilla extract. Beat until just combined.
Set mixer on low and add the flour mixture.
Fold in the chocolate chunks, then put a cover on the dough, leave in the refrigerator for at least 2 hours, or put it in the freeze for a minimum of 15 minutes.
For the time being:
preheat oven to 350 F (165 C). Put parchment paper on two baking sheets.
Use an ice cream scoop, take equal portions of dough and place it on the prepared baking sheets, make sure dough are 1 inch away from each other.
Bake dough for at least 11-13 minutes (depending on how hot your oven gets). Cookies are baked when the edges are golden.
After taking cookies out of the oven, cookies will look not fully baked. That is okay. Just let these cookies cool off for at least 10 minutes on the baking sheets and until they are firm enough to transfer to a wire rack to cool completely.
These cookies may be kept in the refrigerator for a few days, months in the freezer.